Roast Vegetable Focaccia

ingredients

• 1 eggplant, sliced thinly
• 1 zucchini, sliced thinly
• 1 red capsicum, sliced thinly
• 250g pumpkin, sliced thinly
• 6 button mushrooms, sliced thinly
• 2 focaccias, toasted
• 2 tbsp. basil pesto
• 2 tbsp cottage cheese
• 150g halloumi, sliced thinly
• 1 handful of rocket
• Salt & pepper to taste
• 2 tbsp. Olive oil

method

1. Preheat oven to 180°C fan-forced.
2. Onto a lined baking tray, add eggplant, zucchini, capsicum, mushrooms and pumpkin. Coat with olive oil, salt and pepper.
3. Place into the oven for 20 minutes or until veggies are soft.
4. Toast focaccias under the grill or keep it fresh!
5. In a small non-stick pan, add a small splash of olive oil and cook halloumi. Cook for 1-2 minutes on each side, or until golden brown.
6. On each focaccia, spread 1 tbsp. of pesto and 1 tbsp of cottage cheese.
7. Begin to layer the cooked veggies onto each of the focaccia, dividing the ingredients equally.
8. Top with halloumi and rocket.
9. Wrap and take to work, or eat it right away!